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Recipes | September 1, 2017 | By



  • 2 cups brown rice flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-3 cups sparkling spring water
  • 1 litre canola oil
  • Vegetables sliced for tempura (such as baby marrows, cauliflower, broccoli)

For the dipping sauce

  • 2 red chillies (sliced)
  • 3 tbsp rice vinegar
  • Juice of 1 lime
  • 1/8 cup tamari


  • Heat oil in a pot placed over high heat.
  • Whisk together flour, baking soda, salt and water.
  • Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
  • Combine all dipping sauce ingredients together in a bowl and serve with the tempura.


Recipe Credit: Amy Hopkins
Photo Credit: Micky Hoyle
*Add one cup sparkling water to the mixture first. If it’s too thick, add more until the batter is like pancake consistency.
*To test whether the oil is hot enough, insert a wooden spoon and if lots of tiny bubbles appear around the spoon, the oil is ready.